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All groups → All products → Dragee → Dragee liqueur → №004 Dragee in chocolate "Metro" → Body recipe → Constructor ganache

Constructor ganache: Body recipe

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 915.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	701.62	700.57
water	—	120.55	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	97.88	72.43
Vanillin	—	0.18	—
Total			773.00
Output in finished product	84.0	915.60	769.10

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	16.0	20 maximum
total sugar, %	750.8	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	8.3	15 maximum
total fat, %	8.5	25-40
milk solids not fat (MSNF), %	20.4
proteins, %	7.0
alcohol, %	0.0

List of recipes

№004 Dragee in chocolate "Metro" (Body recipe) included in recipes:

	№004 Dragee in chocolate "Metro"	Recipe for 2nd knurling
	№004 Dragee in chocolate "Metro"	Glossing recipe
	№004 Dragee in chocolate "Metro"	Coating with chocolate
	№004 Dragee in chocolate "Metro"	Recipe for 1st knurling

Recipe on №004 Dragee in chocolate "Metro" (Body recipe) contained in handbooks:

1973 Dragee recipes.

Constructor ganache: Body recipe

№004 Dragee in chocolate "Metro" (Body recipe) included in recipes:

Recipe on №004 Dragee in chocolate "Metro" (Body recipe) contained in handbooks:

calculations, forms, documents: